Sea Salt Cheese Milk Cake

Name: Sea Salt Cheese Milk Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chiffon Cake Base; 280g Sea salt cheese sauce; Some Toasted almond flakes; a little Moisture-proof powdered sugar; 2 pcs egg; 35g Caster sugar; 20g Corn oil; 15g milk; 30g Low-gluten flour; 5g corn starch; A few drops Lemon juice; 200g Light cream; 50g Cream cheese; 4g sea salt

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In such hot weather, sweet cakes will inevitably become greasy, so come and try the hottest "sea salt cheese milk cake" this summer.

Different from ordinary decorated cakes, its surface is slightly salty sea salt cheese sauce, like a pool of melted ice cream, which flows slowly and melts in the mouth. Coupled with the aroma of almond slices, it is like the fresh sea breeze mixed with the smell of sunlight, and you won’t get greasy if you eat a few more pieces. Let's take a look at how to do it next.

The indicated amount can make 1 6-inch chiffon cake embryo (learning kitchen 6-inch anode chiffon mold), that is, 1 sea salt cheese milk cake. This formula is a simplified version, which is more suitable for home production. If there is no sea salt, you can use cooking salt instead. The flavor is slightly worse, but the effect is not significant. "

Sea Salt Cheese Milk Cake

1. First make the chiffon cake base, and prepare the various ingredients for this part. 2. Mix the milk and corn oil, stir evenly with egg pump until it becomes whitish and emulsified. 3. Separate the egg white and egg yolk, pour the egg yolk into the liquid from the previous step and stir well, pour the egg white into a clean egg-beating bowl, and set aside for later use. 4. Sift the mixture of low-gluten flour and cornstarch in the egg yolk liquid, stir evenly and set aside. Don't over-mix to avoid gluten. At the same time, preheat the oven and heat up and down to 160 degrees for 10 minutes.

2. Weigh out the white sugar in the serving size. The amount of sugar should be based on the recipe, don't change it arbitrarily. Because the amount of sugar will affect the fluffy and coloring degree of the cake embryo. I use Ganzhiyuan double-carbon white granulated sugar, the granules are fine and translucent, without lumps and impurities. 6. Add the lemon juice to the egg whites, use an electric whisk to beat the fish eyes, add 1/3 of the white sugar, and continue to beat. 7. Dispatch until the lines are clear, add 1/3 of the white sugar, and repeat the above steps. 8. When the whisk is lifted, the egg white will form a big hook. Add the remaining white sugar and continue to whisk.

3. Until the egg white is beaten until the pattern is obvious and the organization is fine, lift the whisk head to form a small and upright sharp corner with a slight hook on the top. This state is between wet foaming and dry foaming. It's gone. The whipped state of the egg white is very important and will affect the swelling degree of the cake embryo. If it is over-whipped, the surface of the cake embryo will crack, and if it is under-whipped, it will shrink and collapse after baking. 10. Scoop 1/3 of the beaten egg white into the egg yolk paste of step 4, and mix gently. 11. Add the remaining egg whites in two separate steps until they become a smooth paste. Be careful not to over-mix to avoid defoaming. 12. Pour the mixed cake batter into a 6-inch anode cake tin, shake it a few times to remove bubbles.

4. Put the cake mold into the lower layer of the preheated oven, set the upper and lower fire to heat at the same time, and bake at 160 degrees for 35-40 minutes. Different ovens should be adjusted according to the actual oven temperature. 14. After baking, buckle the mold upside down on the drying rack to let cool. The undercut can prevent the surface of the chiffon cake from shrinking. 15. After cooling, use a stripping knife to demould the cake embryo and set it aside for later use. 16. Next, make the sea salt cheese milk cover.

5. Melt the cream cheese in water (temperature 45-60 degrees), add sea salt and white sugar and stir well. Add a little whipped cream, stir well and let cool on the side. 18. Beat the remaining whipped cream to 60% (slowly flowing state), add the cream cheese from the previous step and stir well, put it in the refrigerator for a while. 19. Divide the 6-inch chiffon cake base into two horizontally, spread a little sea salt cheese sauce on top, and cover with another piece of cake base. 20. Pour the remaining sea salt cheese sauce on the surface of the cake, sprinkle a little almond flakes and moisture-proof powdered sugar, and you are ready to eat.